Identification Characteristics of Irradiated Dried Red Pepper during Storage by the Analysis of Electron Spin Resonance and Hydrocarbons

전자스핀공명 및 Hydrocarbon 분석에 의한 방사선처리 건고추의 저장 중 검지특성

  • Kim, Byeong-Keun (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Lee, Jung-Eun (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Kausar, Tusneem (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Kim, Dong-Ho (Korea Atomic Energy Research Institute) ;
  • Yang, Jae-Seung (Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Korea Atomic Energy Research Institute) ;
  • Kwon, Joong-Ho (Dept. of Food Science & Technology, Kyungpook National University)
  • 김병근 (경북대학교 식품공학과) ;
  • 이정은 (경북대학교 식품공학과) ;
  • ;
  • 김동호 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 양재승 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 변명우 (한국원자력연구소 방사선식품생명공학연구팀) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2004.11.01


Electron spin resonance (ESR) and hydrocarbon characteristics were analyzed to establish identification conditions for irradiated dried red pepper. The ESR spectroscopy for 4 different parts (powder, pericarp, seed, stem) of the samples showed that irradiated samples signaled (g=2.024, 2.006, 1.987) a pair of peaks from a cellulose radical at intervals of 6 mT, which were not found on the non-irradiated samples. The ESR signals increased in directly proportion to the irradiation doses, which were still detectable after 12 weeks of storage at room temperature. The GC-MS analysis of hydrocarbons after fat extraction and separation by florisil column chromatography revealed that hydrocarbons, such as 1-tetradecene (14:1), 1,7,10-hexadecatriene (16:3), 1,7-hexadecadiene (16:2), 1-hexadecene (16:1), 6,9-heptadecadiene (17:2), and 8-heptadecene (17:1), were detected only from the irradiated samples immediately after irradiation and 8 months of storage. They linearly increased with the dose of irradiation, suggesting them as radiation-induced markers for irradiated dried red pepper.


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